RecipePumpkin Donut Holes

Nutrition Facts
Amount per Serving
  • Calories: 40
  • Protein: 0 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 0 g
  • Total Sugar: 5 g
    • Natural Sugar: 0 g
    • Added Sugar: 5 g
  • Sodium: 65 mg

These donut holes are pumpkin perfection.

As the leaves turn golden and the air grows crisp, there’s a familiar craving for all things pumpkin-spiced and these treats will hit the mark. Now, let’s be clear, these little bites won’t be sporting a shining health halo overhead (ahem!), but when compared to their classic counterparts, they’re a step in a more wholesome direction. Here’s why: First, they’re baked not fried. And second, they’re infused with real pumpkin puree so each bite not only encapsulates the essence of fall but also brings along the natural nutrients of this vibrant vegetable.

And a little tip: If you find yourself without a donut hole tin, simply use a mini muffin pan.

  • Prep time
  • Total Time
This recipe makes about 40 donut holes


  • • 1 box vanilla cake mix
  • • 1 cup canned pumpkin puree
  • • 1 cup water

Cinnamon-Sugar Glaze

  • • 2 tablespoons sugar
  • • ¼ teaspoon cinnamon (sprinkle more if you prefer a stronger cinnamon flavor)
  • • 1 to 2 tablespoons butter
Preheat oven to 325˚. Mist donut hole pan (or mini muffin pan) with oil spray and set aside.
In a large bowl, mix together cake mix, pumpkin puree and water. Spoon the batter into the pan (fill each compartment about ¾ way). Bake for 15 to 20 minutes, or until donut holes are golden brown and a toothpick comes out clean.


Sweet Topping:
In a small bowl, melt butter for about 10 seconds in the microwave. Brush melted butter onto each donut top, then sprinkle on sugar followed by cinnamon.

Nutrition information provided per donut hole.